Bajra & Onion Pakoras

Onion pakoras always get majority votes to satisfy one`s cravings for a crispy snack. Here this all time favorite is given a twist by replacing gram flour with pearl/black millet flour, also known as bajra in Hindi. The result is a crunchy, mouthwatering, spicy & and an extremely more-ish snack! 


Bajra onion pakora 2

bajra onion pakora 1

Bajra & Onion Pakoras
Serves 4
Crispy and tempting snack!
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
  1. Onions – 3 medium
  2. Green chillies – 2
  3. Ginger garlic paste – 1 tsp
  4. Coriander powder – 1 tsp
  5. Fresh spice powder – 1 tsp
  6. Turmeric powder – ½ tsp
  7. Red chilli powder – 1 tsp
  8. Coriander seeds – 2 tsps
  9. Lime juice – 1 tsp
  10. Coriander leaves – ½ cup
  11. Mint leaves – 2 tbsp
  12. Bajra flour (pearl millet) – 12 tbsp
  13. Salt – to taste
  14. For spice powder –
  15. Cumin seeds – ½ tsp
  16. Cloves – 1-2
  17. Peppercorns – ¼ tsp
  18. Vegetable oil – to deep fry
To serve
  1. mint chutney or ketchup
  1. Chop green chillies, coriander leaves and mint leaves. Peel and halve onions. Slice it thin and then halve all the strips roughly, so as to get thin & short strips.
  2. Pound the spice powder ingredients in a mortar & pestle or a coffee grinder to a fine powder.
  3. Put oil to heat in a kadai/wok.
  4. In a bowl put in all the ingredients along with 1 tsp spice powder. Mix well with hands. Sprinkle water if needed and mix to a stiff dough.
  5. Wet palms, take uneven portions of the dough and drop into hot oil. Deep fry over low flame till golden brown. Remove and drain on absorbent paper.
  6. Serve hot.
  1. Bajra flour is black/pearl millet flour. It is called as sajje in kannada, sajjalu in Telugu, Kambu in Tamil.
  2. Onion leaves water as you mix so add water only as needed.
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